Venison roast from the leg – Hirschbraten aus der Keule

Deutsch This is the classic German roast with a correspondingly long cooking time in contrast to the meat from the back, which is roasted today rather with a much shorter cooking time pink. Classic side dishes are red cabbage or brussels sprouts and dumplings or noodles. 2 servings Ingredients: 700 g deer meat from the leg 3 tablespoons oil 1 […]